Chicken Nuggets With Honey Mustard Dipping Sauce Chuck Hughes Recipes

CHICKEN NUGGETS

Chicken Nuggets image

Provided by Chuck Hughes

Time 12h35m

Yield 8 servings

Number Of Ingredients 19

Ingredients

Chicken Nuggets
8 chicken thighs, skinned and deboned
1 cup buttermilk
1 egg
1/4 cup finely chopped fresh chives
1/4 cup grated Parmesan cheese
3 tablespoons soy sauce
1/2 teaspoon garlic-flavored hot pepper sauce (recommended: garlic-flavored Tabasco)
Juice of 1 lemon
1 teaspoon salt
1 teaspoon freshly ground black pepper
Vegetable oil, for frying
1 cup flour, for dredging
3 eggs, beaten
2 cups panko (Japanese) bread crumbs
Honey-Mustard Dipping Sauce
1/4 cup mild yellow mustard
1/4 cup honey
Salt and freshly ground black pepper

Steps:

In a large bowl, marinate the pieces of chicken in buttermilk. Cover with plastic wrap and leave in the refrigerator overnight. This will tenderize the chicken.
Heat oil in a deep fryer. Drain and discard the buttermilk. In a food processor, combine the marinated chicken, egg, chives, Parmesan, soy sauce, garlic-flavored hot sauce, lemon juice, salt, and pepper. Blend until a smooth paste is formed, about 1 minute. Make about 2-inch by 1-inch nuggets, lining them up on a baking tray. In a shallow bowl, add the flour and in a second bowl the beaten eggs, and in a third bowl the panko bread crumbs. Coat the nuggets in flour, then egg, and then the panko crumbs and place the nuggets back on the tray. Deep fry in small batches until golden brown, about 5 minutes. Alternately, heat 2 tablespoons of vegetable oil in a large skillet and fry, turning every 2 minutes, for about 10 minutes.
For the dipping sauce: Combine the mustard, honey, salt, and pepper in a bowl and mix well. Cook's Note: Can be made up to 1 day in advance.
Cook's Note: Soaking the chicken in Buttermilk will result in tender and juicy chicken.
You can buy buttermilk in the dairy product section of a supermarket, but mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar achieves the same result.

HONEY MUSTARD CHICKEN NUGGETS

Honey Mustard Chicken Nuggets image

This recipe was found in some cookbook by my friend's, friend's, sister-in-law. Since then my friends and sister-in -laws have all made in in a span of one week. A real hit.

Provided by Across the Ocean

Categories Chicken Breast

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 -6 chicken breasts
1/4 cup mayonnaise
1/4 cup mustard
2 tablespoons honey
1 dash salt and pepper
breadcrumbs or corn flake crumbs (for coating)

Steps:

Cut chicken into nugget size pieces.
Combine in a medium bowl, mustard, mayonnaise, honey and salt and pepper.
Coat chicken nuggets in mixture and then coat with crumbs.
Place in a slightly greased pan and bake on 400 for 10-14 minutes.
You can also prepare a double batch of mayonnaise, mustard and honey and use half to dip in the baked chicken nuggets.

Nutrition Facts : Calories 349, Fat 18.9, SaturatedFat 4.6, Cholesterol 96.6, Sodium 372.8, Carbohydrate 13, Fiber 0.5, Sugar 9.7, Protein 31.1

CHICKEN NUGGETS WITH HONEY MUSTARD DIPPING SAUCE - CHUCK HUGHES

Chicken Nuggets With Honey Mustard Dipping Sauce - Chuck Hughes image

Today, I watched "Chuck's Day Off", where he made chicken nuggets for his cousins' kids. The method he used to make the nuggets intrigued me, so I am posting the recipe for safekeeping. If you try this recipe before me, let me know what you think.

Provided by Cristina Barry

Categories Chicken

Time 12h5m

Yield 8 serving(s)

Number Of Ingredients 18

Ingredients

8 chicken thighs, skinned and deboned
1 cup buttermilk
1 egg
1/4 cup fresh chives, finely chopped
1/4 cup parmesan cheese, grated
3 tablespoons soy sauce
1/2 teaspoon garlic-flavored hot pepper sauce (recommended ( garlic-flavored Tabasco)
1 lemon, juice of
1 teaspoon salt
1 teaspoon black pepper, freshly ground
vegetable oil, for frying
1 cup flour, for dredging
3 eggs, beaten
2 cups panko breadcrumbs (Japanese)
1/4 cup mild yellow mustard
1/4 cup honey
salt
black pepper, freshly ground

Steps:

In a large bowl, marinate the pieces of chicken in buttermilk. Cover with plastic wrap and leave in the refrigerator overnight. This will tenderize the chicken.
Heat oil in a deep fryer. Drain and discard the buttermilk. In a food processor, combine the marinated chicken, egg, chives, Parmesan, soy sauce, garlic-flavored hot sauce, lemon juice, salt, and pepper. Blend until a smooth paste is formed, about 1 minute. Make about 2-inch by 1-inch nuggets, lining them up on a baking tray. In a shallow bowl, add the flour and in a second bowl the beaten eggs, and in a third bowl the panko bread crumbs. Coat the nuggets in flour, then egg, and then the panko crumbs and place the nuggets back on the tray. Deep fry in small batches until golden brown, about 5 minutes. Alternately, heat 2 tablespoons of vegetable oil in a large skillet and fry, turning every 2 minutes, for about 10 minutes.
For the dipping sauce: Combine the mustard, honey, salt, and pepper in a bowl and mix well. Cook's Note: Can be made up to 1 day in advance.
Cook's Note: Soaking the chicken in Buttermilk will result in tender and juicy chicken.
You can buy buttermilk in the dairy product section of a supermarket, but mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar achieves the same result.

Nutrition Facts : Calories 468.1, Fat 23.5, SaturatedFat 5.9, Cholesterol 175.9, Sodium 2348.1, Carbohydrate 35.3, Fiber 5.1, Sugar 12.2, Protein 30.5

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